MEDITERRANEAN SALMON KABOBS
Best grilled salmon kabobs, prepared Mediterranean-style with a garlicy, zesty marinade, zucchini and onions! Serve these with your favorite Mediterranean salads and sides and a little Tahini sauce or Tzatziki (lots of ideas up in the post).
Provided by Suzy Karadsheh
Time 18m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
- Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
- Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
- Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)
Nutrition Facts : Calories 295 calories, Sugar 7.5 g, Sodium 98.7 mg, Fat 15.6 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 0.7 g, Protein 25.1 g, Cholesterol 0 mg
GRILLED SALMON KABOBS WITH GREEK MARINADE
These Grilled Salmon Kabobs with Greek Marinade are loaded with lemon and garlic flavor!
Provided by Annie Holmes
Categories 30 Minutes or Less
Number Of Ingredients 18
Steps:
- Preheat a grill to high heat (400 degrees)
- Slice the salmon, zucchini and red onion into cubes wide enough that they will securely hold on the skewer. Set aside.
- In a medium size mixing bowl combine all of the marinade ingredients and whisk until combined.
- Add the salmon to the marinade and chill for 30 minutes.
- Toss the zucchini and red onion in the corn oil, dill, salt and pepper.
- If using wooden skewers soak in water for 10 minutes. If using metal skewers lightly spray with cooking oil so the ingredients do not stick.
- Remove the salmon from marinade and thread the salmon, zucchini and red onion on the skewers.
- Grill 4 minutes on each side.
- When flipping or removing the skewers use tongs to grab the skewer itself or a slice of zucchini. If you try to move the skewers by grabbing the salmon it will flake off.
- Enjoy with extra lemon, dill and feta if desired!
Nutrition Facts : Calories 382 calories, Carbohydrate 2.1 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 12.4 grams fat, Fiber 0.4 grams fiber, Protein 65.9 grams protein, ServingSize 2 Kabobs, Sodium 206 grams sodium, Sugar 0.8 grams sugar
GREEK SALMON KABOBS
Fire up the grill for these Greek Salmon Kabobs! With cauliflower, zucchini & peppers, their Mediterranean flavor comes from Greek vinaigrette dressing.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Thread fish onto 12 skewers alternately with vegetables; place in shallow dish.
- Pour dressing over kabobs; turn to evenly coat kabobs. Refrigerate 10 min.
- Remove kabobs from dressing; discard dressing.
- Grill kabobs 6 to 8 min. or until fish flakes easily with fork, turning frequently.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
GREEK SALMON AND SEAFOOD SKEWERS
Make and share this Greek Salmon and Seafood Skewers recipe from Food.com.
Provided by Boomette
Categories Peppers
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large glass dish not too deep, mix oil, garlic, thyme, salt, pepper and marjoram.
- Add salmon, bell pepper, shrimp and scallops and mix to coat well.
- Cover the dish with saran wrap and let marinate 15 to 30 minutes in the fridge.
- On 8 metal skewers or 8 wood skewers previously soaked in water, thread salmon cubes alternating with the bell pepper, shrimps and scallops.
- Set the barbecue to medium heat.
- Put seafood skewers on an oiled grill of the bbq and close the cover.
- Cook 6 to 8 minutes or until salmon flakes easily with a fork (flip the skewers at mid-cooking and baste with marinade).
- Serve the skewers with lemon quarters.
Nutrition Facts : Calories 358.1, Fat 19.5, SaturatedFat 2.8, Cholesterol 118.1, Sodium 346, Carbohydrate 2.4, Fiber 0.4, Sugar 0.4, Protein 41.4
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- Combine juice of one lemon, garlic, olive oil, oregano, salt and pepper in a medium size bowl. Add salmon cubes, toss and set aside.
- Add rice to 8 x 8 or medium sized baking dish. Top with green onions, zest and juice of one lemon, fresh parsley, garlic, salt and pepper.
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- Combine lemon juice, 2 Tbsp. garlic, 4 Tbsp. parsley, oregano, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.
- Meanwhile, combine yogurt and cucumber in a medium bowl. Stir in 2 Tbsp. dill, 1 Tbsp. garlic, and 1/4 tsp. salt. Refrigerate the tzatziki until ready to serve.
- Heat the remaining 1 Tbsp. oil in a large skillet over medium heat. Add onion; cook, stirring often, until translucent, 3 to 5 minutes. Stir in the remaining 2 Tbsp. garlic; cook for 1 minute. Stir in tomatoes and the remaining 2 Tbsp. dill, 1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a boil over high heat. Add green beans; stir to coat. Reduce heat to low, cover, and simmer until the beans are tender, 10 to 15 minutes. Remove from heat and set aside, covered.
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